Chef's Tobacco Table:

Birria de Res, Mexican rice and a flour tortilla

2.5 of chuck roast

1 gallon of water 4 tomato

2 teaspoons white vinegar 1 whole onion fine chop

6 cloves of garlic without skin

6 guajillo chili remove seed 4 ancho remove seed

6 arbol remove seed

1 tablespoon dried ground cumin 1 teaspoon of cinnamon

1 teaspoon of thyme 1 teaspoon of oregano

7 dried

bay

leaves

1/2 tablespoon grated ginger

1teaspoon 4 cloves

Salt and pepper (to taste)

 Boil the chiles for 10 minutes. Let them soak in the water while they cool a little.

Separately, roast the tomatoes until their skin has burned on all sides and begins to come

off. Peel.

Place all the chiles in the blender along with

the tomatoes, vinegar, spices, dried herbs and salt. Add 1/4 cup of the water in which

the chiles were boiled, and blend very well. Strain the sauce and pour over the seared

chuck roast, turning

to coat completely.

Put into a large pot and add water to just

cover the roast. Summer 3 to 4 hours till fork tender

Get your tortillas ready and any taco style fixing you love.

 Light up your cigar and enjoy!